Asian Salmon Wraps

A hint of the East is wrapped up with a spicy, gingered salmon and cabbage blend in this whole wheat sandwich alternative.

Yield: 4 servings (serving size: 1 wrap)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 380
  • Fat: 10.2g
  • Saturated fat: 1.4g
  • Protein: 36.8g
  • Carbohydrate: 35.0g
  • Cholesterol: 61mg
  • Iron: 1.4mg
  • Sodium: 1018mg
  • Calories from fat: 24%
  • Fiber: 12.9g
  • Calcium: 102mg


  • Cooking spray
  • 2 tablespoons slivered almonds
  • 2 garlic cloves, minced
  • 1 teaspoon freshly ground black pepper
  • 4 (4-ounce) salmon fillets (about 1/2 inch thick)
  • 1 (8-ounce) can sliced water chestnuts, drained and chopped
  • 1/3 cup hoisin sauce
  • 1 tablespoon prepared horseradish
  • 2 teaspoons grated peeled fresh ginger
  • 2 teaspoons orange juice
  • 4 (9-inch) whole wheat flour tortillas (such as Toufayan)
  • 4 cups shredded napa (Chinese) cabbage


  1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add almonds and garlic; sauté 3 minutes or until toasted. Spoon into a medium bowl. Return pan to medium-high heat.
  2. Sprinkle pepper evenly over both sides of fish. Add fish to pan, and cook 3 minutes on each side or until fish flakes easily when tested with a fork. Break fish into chunks. Add fish and water chestnuts to almond mixture in bowl.
  3. Combine hoisin sauce and next 3 ingredients in a small bowl; stir well. Add 1/4 cup hoisin sauce mixture to fish mixture, tossing gently to coat.
  4. Spread remaining hoisin sauce mixture evenly over tortillas. Spoon 1 cup cabbage and 1 1/4 cups salmon mixture evenly down center of each tortilla; roll up.
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